Storing food in the refrigerator

How to store provisions correctly ?

A refrigerator is a useful way of preserving food, provided it is kept at the correct temperature and the cold chain is not broken. The low temperature helps to keep the food fresh and slows the development of most germs. At the same time, it doesn't alter the characteristics of the food in any way.

A suitable temperature for a refrigerator is 5°C on the middle shelf. However, the internal temperature is not uniform throughout. The coldest area is the bottom shelf (2°C), situated above the vegetable drawer. This is the ideal place for storing meat, poultry and fresh fish.

Keep eggs, milk, yoghurt and cheese, leftovers, cakes and pastries and products marked "refrigerate after opening" on the middle shelves (4-5°C) and the top shelves (8°C). The bottom drawers (up to 10°C) are for fruit and vegetables.

The compartments in the door are the warmest parts of the refrigerator (10-15°C). These are for products that just need to be slightly refrigerated, such as drinks, butter, mustard, etc.

Description of the image :

1. Freezer
2. Top drawer: homemade dishes or blanched vegetables (wrapped or covered with cling film).
3. Middle drawer: fresh milk (unopened), yoghurt, cream, fromage frais, fermented cheese, dairy-based desserts (wrapped or covered with cling film).
4.  Lower middle drawer: ham, sausage, smoked meat/fish (wrapped or covered with cling film).
5. Bottom drawer: fresh food with a short shelf life: fresh meat, fresh fish (wrapped).
6. Top of the door: butter, margarine.
7. Top of the door: eggs, long-life dairy products (e.g. cartons of cream).
8. Middle of the door: mustard, salad dressing, sauces, ketchup, olives, capers, jam.
9. Bottom of the door: opened bottles, e.g. wine or fresh milk.
10. Vegetable drawers: fruit and vegetables.